Brandied Raspberries

Before it’s too late, and while they are still available, I’d like to share a nice way of preserving the raspberries rather than freezing them or making jams. The method is not cheap, but well worth the money spent. The raspberries will keep well for several months, easily up to the Christmas time, and will make a lovely addition to any home-baked/made gift baskets (if you do such things). These berries are so good in chocolate tarts, soufflés or mousses.

The proportion given below is for 1 quart jar; reduce the amount accordingly if you wish to do so.

Ingredients:

Enough raspberries to fill a 1-quart mason jar

1 cup fine granulated sugar

Enough brandy to go up to the rim of the aforementioned jar (at least a cup)

Preparation:

Fill a clean, dry 1-quart jar (no need to sterilize) with raspberries. Top with the sugar, shaking the jar slightly to help the sugar to settle. Slowly pour the brandy over until it comes almost to the rim of the jar. Screw a lid on and leave the jar on a counter, shaking it gently from time to time (drop the jar on its side in your hands and roll it from side to side) until the sugar is completely dissolved.

Store in the refrigerator for several months. Don’t dispose of the brandy, it can be reduced to a sauce.